Crab Cakes With Lemon Garlic Aioli Sauce Recipe

Name: Crab Cakes With Lemon Garlic Aioli Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) can premium white lump crabmeat, drained; 2 tablespoons mayonnaise; 1 small egg; 1/4 cup finely chopped green onion; 1/4 cup finely chopped green pepper; 1/2 cup fresh white breadcrumbs (add dash of salt and pepper); 1 tablespoon Old Bay Seasoning; 1 tablespoon chopped fresh parsley; 1 garlic clove, mashed into a paste; 1/2 lemon, juice of, fresh lemon of a; flour; 2 -4 tablespoons olive oil; 1 tablespoon butter; For the sauce; 1/4 cup mayonnaise; 2 small garlic cloves, mashed to a paste with salt; 1/2 lemon, juice of; 1 dash black pepper; 1 teaspoon Old Bay Seasoning

Servings: persons

1 (8 ounce) can premium white lump crabmeat, drained
2 tablespoons mayonnaise
1 small egg
1/4 cup finely chopped green onion
1/4 cup finely chopped green pepper
1/2 cup fresh white breadcrumbs (add dash of salt and pepper)
1 tablespoon Old Bay Seasoning
1 tablespoon chopped fresh parsley
1 garlic clove, mashed into a paste
1/2 lemon, juice of, fresh lemon of a
flour
2 -4 tablespoons olive oil
1 tablespoon butter
For the sauce
1/4 cup mayonnaise
2 small garlic cloves, mashed to a paste with salt
1/2 lemon, juice of
1 dash black pepper
1 teaspoon Old Bay Seasoning

1
Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
2
Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
3
Meanwhile, melt butter into 2 tbs of the olive oil and heat a saute pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
4
Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
5
Serve hot, topped with aioli and a few sliced green onions for garnish.
6
For the sauce:
7
Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (8 ounce) can premium white lump crabmeat, drained, 2 tablespoons mayonnaise, 1 small egg, 1/4 cup finely chopped green onion, and more.

Yes, Crab Cakes With Lemon Garlic Aioli Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes With Lemon Garlic Aioli Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions